So who needs eggs and dairy when you can have a boiled fruitcake, moist and dense with fruit? I am still trying to convince my egg/ dairy free 2 year old of the merits of dried fruit and I would like to say he gobbled this up but….oh well my husband and eldest consumed big slices with gusto.
375g mixed dried fruit
100g (1/2 cup, firmly packed) soft brown sugar
110g (1/2 cup) caster sugar
250mls (1 cup) water
50g (2 1/2 tablespoons)pure dairy free spread
1 orange, zest and juiced
2 tablespoons golden syrup
300g (2 cups) self-raising flour, sifted
Put the fruit, sugars, pure, zest and water in a saucepan
Bring to the boil and simmer for 4 minutes.
Remove pan from heat and cool for 10 minutes
Stir in juice and syrup, then add flour and mix until fully combined.
Pour batter into a lined 22cm loose bottomed tin.
Bake at 180c for 50 minutes checking the skewer comes out cleanly after baking.
Cool in tin if able to wait.